1 egg 2/3 cup Splenda Granular or equivalent sweetener of your choice 1 can (1 3/4 cups) pumpkin, not pumpkin pie mix 1 tsp vanilla extract 2/3 cup nonfat milk 1 cup whole wheat flour 1/2 cup oat flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. pumpkin pie spice
Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.
Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.
I don't usually like splenda recipes but this one turned out great...will definitely make again. I used 3/4 c. milk, and added 1/4 c. ground flax + 3/4 c. dried cranberries. I processed 3/4 c. oats to make 1/2 c. oat flour. Thanks for the recipe!
These turned out to be easy and tasty. I used my blender to make the oat flour from Quaker Oats (so much less expensive than buying it!) and it worked perfectly. I'm going to try sprinkling a tiny bit of chopped pecans and Splenda brown sugar on top next time.
Whole family likes these. I found I needed about 1 cup milk. added 1/2 cup craisins (dried cranberries) and 1/4 cup chopped pecans. Sprinkled tops with rolled oats. Made 56 mini muffins that contain only 27 calories each. (Making oat flour in blender worked fine.)
I have made 4 times since Thanksgiving. I have blended old fashioned oats OR used oat bran in place of the oat flour and both worked great. I used honey or agave nectar for the Splenda and cut the milk down by 1/2 and I always add 1/2 cup chopped walnuts AND 2/3 heaping Tbsp grd Flax. MOIST
excellent recipe! I used quaker oats for the oat flour, real sugar instead of splenda, extra cinnamon, added raisins and chopped pecans. Topped with brown sugar. Very moist muffins, keep very well.
Fantastic!! I did omit the Splenda as my children would be eating it. I just used 1/2 cup of brown sugar instead (will use less next time as they were still very sweet). I also used egg whites instead of an egg. Very moist muffin and will make this regularly. The kids loved them.
Well since I have been having a problem with all the sweets around, I decided to make these and they are wonderful. Added dried cranberries and golden raisins and had one hot out of the oven. Every bit as tasty as that Cyrus Oleary pumpking pie DH had.Thanks for the lovely recipe.
I made this and it was very good, really moist. I used my coffee grinder [the one I bought for grinding my flax seeds] to grind my rolled oats. The only change I made was a dash of nutmeg. I would make it again.
*Oat Flour is found at you health food store* These were really good a little dry for me, I might add a bit of apple sauce next time. i also added 1/2 c choc chips to make it kid friendly. Taste was very much like pumpkin pie.mmmmm
These are great and easy to make. They're a little plain for me, though, so next time I'll add a little more splenda or maybe a little sugar free maple syrup. Mmmmm, or mini chocolate chips, nuts, or some sort of fruit... Lots of possibilities!
These were awesome. I added a few dark choco. chips to them which I know upped the calories but they were delicious! They were so moist and the perfect flavor. I didn't have pumpkin pie spice so used nutmeg, cloves, and cinnamon! Will definately make again. Great Thanksgiving breakfast! Thanks!
I just made these in no time at all and they will be just the thing for Thanksgiving Breakfast. The house does smell great. I used soy milk and they came out fine. Yes, so spray the cups, very sticky...But good!!
This recipe was wonderful. I made them yesterday and already had one for a snack yesterday and grabbed one for breakfast this morning. I agree the house smelled wonderful and they are very filling! Anyone have trouble with the muffins sticking to the muffin cups??
Yum! I added dried cranberries, raisins and pecans.
To make 1 tsp pumpkin pie spice: Measure 1/2 teaspoon of cinnamon into a small bowl or cup; Add 1/4 teaspoon of ground ginger; Add 1/8 teaspoon of ground allspice or ground cloves; Add 1/8 teaspoon of ground nutmeg. Stir to blend.
I love these muffins! I did add a smidge more milk to them because of other reviewers saying they were dry... just added til it looked like my normal muffin batter. I also added ground up flax seed. Delicious and moist!
YUMMO! These are great! I added about 2 TBSP of Splenda Brown sugar blend & didn't use all 2/3 C. of the regular Splenda. I added 1 oz of pecans. I added a few shakes of nutmeg, allspice & ground cloves with the cinnamon. I used oat bran instead of the oat flour. Really good.
These were alright. Mine turned out mushy in the middle and moist on the bottom...maybe too much non stick spray? And they shurnk down after I took them out of the oven. The taste was very pumpkiny, but for those who don't like the taste of splenda, I couldn't taste it at all.
I used all whole wheat flour and 2 egg whites instead of the egg.Pumpkin spice is too expensive so I found a deal on allspice and used 1 tsp of it, 1 tsp cinnamon, 3/4 tsp nutmeg and it is realy the same.This came out SO good. I absolutely love them!I am stocking up on pumpkin now!SO SO GOOD!
Yield 56 mini-muffins = 27 cal each Process 3/4 cup oats to make the 1/2 cup oat flour. Double spices. Try sprinkle with pecans and/or Splenda brown sugar. Some people have used 3/4 - 1 cup milk. Some have put 1/2 - 3/4 c. cranraisins or cranberries. Add mini-choc chips
Great recipe! I was sure no one in the house would eat these but me...was I wrong! My 4 and 8-year olds devoured them, along with my husband. In place of Splenda, I used 1/2 c honey plus 1 Tbs brown sugar,reduced the milk to 1/2 c, and upped the spices. Made them as mini muffins, moist & delicious!
I don't know what happened to my batch, but I baked it for 25 minute's and they where still doughy. I think I ended up cooking them for 45 minutes. The outside is a little tough now, but the inside is better. Has a good flavor. Think I'll try less milk next time.
Superb! The best pumpkin muffins ever. I don't like Splenda so I used a combination of sugar and brown sugar. The other user was right....they were great with a little bit of brown sugar sprinkled on top with some pecans before baking. They seemed to taste even better a day later! Kids loved them
I made these this morning and they were absolutely DELICIOUS!!! I followed the recipe almost exactly -omitted the pumpkin pie spice because we didn't have any- and they were fabulous! I will most definitely be making these again! Thanks for an incredible and healthy recipe!! :)
These are good! I added a few mini chocolate chips and doubled the spices. Next time I'll try adding some dried fruit and see how that tastes. These were easy to make too - and I will make these again!
These muffins are moist and delicious. I used 2% milk and sprinkled a tiny amount of chopped pecans on top before I baked them, but other wise stuck right to the recipe. I highly recommend for a healthy treat...AWESOME with "I can't believe it's not butter...spray".
Our family loves to try pumpkin recipes, and this is good, but oddly enough I could use it a little sweeter! I'm not sure I'd change it, though. Also good for ingredients on hand. Maybe it's just b/c of whole wheat, which I really like. Thanks for submitting this!!
I have attempted to make these muffins twice, substituting 1/2 cup brown sugar for the splenda and have not been successful with baking the inside of the muffin. They cook fast on top and are still gooey in the middle. Very frustrating because the muffins have a very good flavor to them:(
Very easy and delicious. I used oat bran as another person suggested, and also added 1/4 cup each of walnuts, dried cranberries and dried mango. I'm not giving this 5 stars because I think it needs additions (like nuts) but its a great starting place for delicious muffins.
Delicious, moist, easy. I used Sweet-Leaf stevia packets for sweetening. It came out great - and exactly right amount for 12 muffins, which did not stick to sprayed muffin tins. (Added one ounce of chopped almonds & 3 chopped dates 'cause we like them.)
Love these. I used sugar instead of Splenda. I think I will use less sugar next time. I also mixed a little brown sugar, cinnamon and oats and sprinkled on the tops before baking. It made them look very pretty.
Substituted 1/3 cup brown sugar (for Splenda) and oat bran instead of oat flour. Added 1/2 cup dark chocolate chunks. Moist, cake-like, not dense. Great flavor. Hard to eat just one! One of the best whole grain muffins I have ever made - hands down.
They turned out so good! I love anything pumpkin. I substituted brown sugar for the splenda though. I have toddlers and did not want to make it with the artifical sweetners. It raised the calories to 97 per muffin.